Restaurant is shaking things up with chilli milk drink

Indian and Bangladeshi restaurant Kismot has developed the new drink to go with its Kismot Killer dish, which is claimed to be the spiciest on the planet.

Manager Abdul Ali believes Kismot will be the first to serve the unusual shake when it is added to the menu in around two weeks.

For those looking for something a little less spicy, he has also developed an Irn-Bru and a mango chutney version.

Mr Ali, 27, said: "We are going to add the milkshakes to the menu for the youngsters - our customers are getting younger and younger.

Do you find the prospect of an Indian restaurant's new chilli milkshake tempting? Vote here

"I think they will be really popular with students, who are one of our main clientele. We wanted to do an Indian version and a Scottish version of a milkshake, so both sides are covered."

The family-run restaurant on St Leonard's Street already offers korma, vindaloo, masala and mango chutney ice-cream. It has also chosen to offer chocolate naan bread, chocolate curry and marshmallow naan bread.

Now the eatery is set to add a "Killer Kooler" milkshake, packed with ice-cubes and made from ice-cream, milk and yoghurt.

Mr Ali, who lives in Newington, said: "The Irn-Bru and chilli milkshakes are gimmicky stuff, although we thought that with the korma and masala ice-cream and they seem to be really popular."

Mr Ali is currently sourcing ingredients for another unusual milkshake flavour, possibly an even hotter Kismot Killer.

"We were going to do a Killer Milkshake, with the killer ingredients, but we've not decided yet.

"If we can find a crazy flavoured milkshake that tastes really nice, we will definitely think of adding it to the menu."

Although the final recipes have not yet been confirmed, the Irn-Bru milkshake is expected to consist of two to three scoops of dairy ice-cream, half a can of Irn-Bru and some milk, with a few marshmallows sprinkled on top.

Meanwhile, the chilli milkshake will be topped with a layer of cream.

"Instead of chocolate flakes or powder, we will have red chilli powder on top of the cream for some extra chilli flavour," said Mr Ali.

"We will use a nice, sweet chilli sauce to make the chilli milkshake, not a vindaloo sauce.

"It will leave you with a spicy taste at the back of your throat."